Split Pea Soup With Glucomannan Recipes

SPLIT PEA SOUP

Steps:

• In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
• Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
• Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

PARKER'S SPLIT PEA SOUP

Steps:

• In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.

SPLIT PEA SOUP

Steps:

• If using bacon: In a large pot or Dutch oven over medium heat, cook the bacon until crisp, 12 to 13 minutes. Transfer the bacon to a plate lined with a paper towel. Once cool, crumble and set aside for garnish. If using ham hock: In a large pot or Dutch oven over medium-high heat, heat the olive oil, then brown the ham hock until golden, about 6 minutes. If making the soup vegetarian: In a large pot or Dutch oven over medium heat, heat the olive oil.
• Add the onion, leeks and garlic and season generously with salt and pepper. Cook over medium heat, stirring occasionally, until tender, about 5 to 8 minutes. (If the vegetables seem dry, add a little olive oil.) Stir in the carrots, paprika (if using), half the split peas, thyme and 8 cups stock or water. Bring to a boil, then reduce heat and simmer, partly covered, stirring occasionally, for about 45 minutes until peas are tender.
• Mash the soup coarsely with a potato masher or give it a few quick blitzes with an immersion blender (watch out for the thyme sprigs). If you'd prefer a smoother soup, blitz until nearly smooth. Add the remaining 1/2 pound split peas and simmer about 1 hour, or until the peas are soft. If at any point the soup looks too thick, add more stock or water; if it looks too thin, remove the lid during the second simmer until it thickens. If using ham hocks, remove any meat from the bone, cut it into small cubes and stir into the soup. Season soup to taste with salt and pepper. Serve with crumbled bacon, if using, and lemon wedges.

15 BEST SPLIT PEA SOUP RECIPES: COZY SPLIT PEA SOUP AND MORE

Steps:

• In a stock pot, heat olive oil to medium heat. Add onion, carrot, and celery to pot with 1/4 teaspoon salt. Cook for 8-10 minutes until vegetables are softened and onions are translucent. Add garlic and split peas, and cook for 1 more minute.
• Add chicken stock, bay leaves, thyme, and black pepper to the pot. Add ham shank. Bring soup to a boil, stir thoroughly then turn heat down to a simmer and cover.
• Simmer, stirring occasionally. After 45 minutes of cooking, remove ham shank so that you can let lightly cool, then shred meat off the bone. Add meat to pot (if you are using diced ham, add it now), then simmer soup for another 10-15 minutes, until split peas have started to break apart, are very soft, and desired thickness of your soup has been reached, adding 1/2 to 1 cup water. When desired thickness is achieved, discard thyme sprigs and bay leaves. Stir in vinegar and Worcestershire sauce. Taste and adjust salt by 1/4 teaspoon increments if needed.
• Serve with crusty bread or croutons!
• Leftovers keep well in covered container in refrigerator for 4 days. When reheating, add water to loosen.

SPLIT PEA SOUP WITH GLUCOMANNAN

Steps:

• In a large bowl, soak peas for 4 hours in enough water, covering peas by 2". Drain and rinse.
• In a slow cooker, combine peas, celery seed, garlic, onion, carrots, parsley, thyme, bay leaves, salt, pepper, & oil. Add the stock.
• In a medium bowl, combine glucomannan and water. Stir to thicken. Add to slow cooker. Mix.
• Cook on low for 8-9 hours or on high for 4-5 hrs., until peas are soft.

SPLIT PEA SOUP WITH CRISPY KIELBASA

Steps:

• Heat 1/4 cup olive oil in a large (11 to 12-inch) pot or Dutch oven, such as Le Creuset, over medium-high heat. Add the leeks, onion, and carrots and cook for 7 to 8 minutes, stirring occasionally, until tender and starting to brown. Stir in the garlic and cook for one minute. Stir in the peas to coat with oil and cook for one minute. Add 8 cups of the chicken stock, 2 cups water, the ham hock, thyme bundle, bay leaves, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer, partially covered, for 1 1/4 hours, stirring occasionally, until the peas are very tender and falling apart. After 45 minutes, stir more frequently, scraping the bottom of the pot to be sure the soup doesn't burn.
• Discard the thyme bundle, bay leaves, and ham hock. Transfer 2 cups of the soup to the bowl of a food processor fitted with the steel blade and purée. Return the purée to the pot, adding more chicken stock or water if the soup is too thick.
• To serve, heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan over medium heat. Add the kielbasa and sauté for 5 to 6 minutes, tossing occasionally, until the kielbasa is browned. Serve the soup hot with the kielbasa and parsley sprinkled on top.
• Make ahead: Reheat the soup over low heat, adding chicken stock or water to thin.

VEGGIE-PACKED ONE-POT SPLIT PEA SOUP RECIPE BY TASTY

Steps:

• On a cutting board, place the loaf of bread on its side and slice off the top portion. Using a small knife, cut around the inside of the bread, being careful not to cut through the sides, and scoop out the center of the roll. Save this for dipping later on or use for bread crumbs.
• In a large soup pot, combine the olive oil, onions, carrots, and celery, and cook 5 minutes over medium heat until onions are translucent.
• Add the garlic and cook 2 minutes.
• Add the split peas, thyme, salt, pepper, tumeric, and red pepper flakes, and stir until well combined.
• Add the vegetable stock and bay leaves, cover with a lid and cook for 40 minutes.
• Add potatoes, then cover and cook 20 more minutes.
• Remove bay leaves and serve soup in your bread bowl.
• Enjoy!

SPLIT PEA SOUP (((BEST PEA SOUP EVER)))

Steps:

• Place all ingredients into a large stew pot.
• Cover ingredients with water about 2 inches above the top of the ingredients.
• Bring to a boil.
• Reduce heat and simmer for about 3 hours, or until peas are pureed and slightly thickened.
• Serve with a crusty bread if desired.

BEST EVER SPLIT PEA

Steps:

• In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.